Pouring wine au bord d’eau
The famous Bordeaux red wine has a 2000 years’ history going back to Roman times. After a great expansion in the Middle Ages, due to the opening to the English market, local wines gained international appeal.
Though Graves was the main wine region in Bordeaux during the 13th century, the oldest known area is
Saint-Emilion, home for many Merlot and Cabernet Franc grape varieties. The First Great Growths Category A wines it births are Château Ausone and Château Cheval Blanc. Another important wine region is Médoc, north of the city, abounding in Cabernet Sauvignon grapes, seconded by Merlot. Last, but not least, there is Margaux, with 18 First Great Growths and a great reputation for Château Margraux.
Still, red wines aren’t the only specialty of the Aquitaine region and if you’d like a taste of white and very sweet dessert wine, then Bordeaux’ Château d’Yquem is the best choice. A refreshing dry treat is the reputed Sauvignon Blanc, the basis for plenty Bordelaise wines.
With over 700 million bottles produced yearly by the over 9000 wineries (châteaux) around, Bordeaux will also tempt you into having a taste of its cuisine. Dry white wines best suit seafood, especially oysters, and are usually served as appetizers. Red wines go marvelously with beef, lamb and poultry, while cheese lovers may find a nice combination of them with Camembert, Roquefort and Brie.
Bon appetite and enjoy your wine the Bordelaise way!